Bottom:

1. Blend the coconut flakes, nuts and cocoa as finely as possible. Add peanut butter and honey and knead until a plastic mass is obtained.

2. Cover the bottom and sides of the form with the resulting mass to a height of 5-6 cm. Place the form in the fridge.

Coconut layer:

1. Place coconut flakes, coconut milk and sweetener in a pot. Cook over medium heat (I use induction 5/10) for about 20-30 minutes until the chips absorb the milk and the mixture thickens.

2. Place the cooled coconut flakes, yogurt and protein powder in a blender. Blend for a few minutes as much as possible. Finally, add the cooled gelatin and blend for a moment.

3. Pour the coconut mass into the form, smooth it out and put it in the fridge to set (a few hours).

Topping:

1. In a water bath over medium heat, melt the chocolate in the coconut milk. Pour the icing on top, smooth it out and set aside in the fridge for 15 minutes. Decorate with coconut flakes (and optional Bounty bars).

2. Divide into 16 portions.